Wednesday, July 30, 2014

As my family, friends and co-workers will tell you, ice cream is my kryptonite, my Achilles heel, my weakness. At least once a week I will treat myself to a cone or a sundae from down the street. Well, with Phin & Phebes in the freezer at the office, I will be making those trips less frequently.

Phin & Phebes was started by two friends, Crista Freeman and Jess Eddy, in Brooklyn, NY, who were dedicated to creating a quality products from start to finish. The duo attended the prestigious Ice Cream University at Penn State University. (Rest assured, if I ever go back to school, it will be for this program.)

Phin & Phebes ice cream starts with a 14 percent butterfat base, milk, cream, pure sugar and farm fresh egg yolks. The company doesn’t use any stabilizers or syrups. All flavors include ingredients sourced by small, artisanal producers that Freeman and Eddy have discovered throughout the United States.